Pan-Fried Fish Tacos
Tortillas filled with pan-fried fish fillets, corn salsa, salad, homemade taco sauce, and cabbage slaw
Equipment
- Stovetop
Ingredients
For the fish marinade:
- ½ lb tilapia fillets bite-size
- ½ tsp cayenne powder
- ½ tsp salt
- ¼ tsp black pepper powder
- ½ tsp cumin powder
- 2 cloves garlic minced
For the fish batter:
- 2 tbsp corn starch
- 6 tbsp chickpea flour
- ½ tsp salt
- ½ cup water
- 1 tbsp olive oil for pan frying
For the cabbage slaw:
- ½ cup red cabbage julienne
- ½ cup Greek yogurt
- ¼ cup leek chopped
- 1 clove garlic minced
- ½ lime juice
- 2 sprigs cilantro (or oregano)
- ¼ tsp salt
For the taco sauce:
- 1 tsp avocado oil
- 1 onion small
- 3 tomato
- 1 clove garlic
- ¼ tsp cumin powder
- 4 red chili
- ¼ tsp salt
For the corn salsa:
- ½ cup mango diced
- 1 cup fresh corn kernels
- ¼ cup onion chopped fine
- 1 jalapeno pepper chopped
- tajin seasoning
For the salad:
- 4 leaves lettuce chopped
- 2 baby carrots shredded
- ½ red onion small
- 1 tomato small, sliced
- baby radish sliced
For Pan-Fried Fish Tacos assembly:
- 6 tortilla multigrain
- a few cilantro
- 1 avocado sliced
- Cojita cheese optional
Instructions
How to pan-fry the fish fillets:
- Combine all the ingredients for the marinade. Marinate the fish fillets for 10 minutes in the marinade.
- Whisk the ingredients for the batter with a fork.
- Dip each fillet in the batter, ensuring that the fillet is coated on all sides. Heat a nonstick pan with one tablespoon of olive oil. On medium heat, place each fish fillet and pan-fry for 6 minutes on one side.
- Flip the fillets and fry for another 6 minutes on the other side or until golden brown. Drain on kitchen paper and keep aside.
How to make the cabbage slaw:
- Sauté the leek and garlic for 1 minute.
- Grind all the ingredients for the slaw together.
- Cut the red cabbage into thin strips and drizzle the slaw on them just before serving.
How to make the taco sauce:
- Heat avocado oil in a small pan and sauté all the ingredients together for 3 minutes.
- Cool and grind to a smooth, fine sauce.
How to make the corn salsa:
- Mix all the ingredients together and keep aside.
How to make the salad:
- Mix all the ingredients.
How to assemble the Pan-Fried Fish Tacos:
- Warm the tortillas for a few seconds. Place some salad in the center and then the fish fillets.
- Sprinkle some cabbage and drizzle the slaw. Spoon some corn salsa and sprinkle some lime juice. Drizzle some taco sauce on top. Garnish with chopped cilantro, avocado slice, and Cojita cheese.
Notes
Notes:
- Store-bought taco sauce can be used instead of making it at home.
- Cojita cheese is optional and so is the salad. I like to add more veggies to the tacos that makes them filling.
Nutrition
Calories: 318kcalCarbohydrates: 44gProtein: 17gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 646mgPotassium: 907mgFiber: 7gSugar: 12gVitamin A: 1928IUVitamin C: 77mgCalcium: 101mgIron: 3mg
